Jun 6, 2011

Creamy Vegetable Curry

Creamy Vegetable Curry

Serves: 2 - 3

You will need

1 tablespoon oil
1 onion, finely chopped
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
250 g mixed vegetables (1 small beetroot, 1 potato, 5 French beans & 1 carrot ) or any vegetables of your choice (green peas, paneer, cauliflower....), cut into 1/4 - inch cubes
1/2 teaspoon tamarind paste or 1 teaspoon tomato puree
1/2 teaspoon salt ( 1/2 to 3/4 teaspoon)
1 cup (100 ml ) water
1/2 teaspoon garam masala powder
2 teaspoon fresh cream
1 teaspoon chopped coriander leaves


Dilute red chilli powder, turmeric powder and coriander powder in 2 teaspoon water. Keep aside.

Boil vegetables separately (or microwave high for 4 minutes 30 seconds).

Heat oil in a frying pan. Add chopped onions and fry till golden color.

Add diluted red chilli powder, turmeric powder and coriander powder. Mix well and stir well for 2 - 3 minutes or till the raw smell goes.

Add boiled vegetables and saute well.

Add tamarind paste or tomato puree, salt to taste and 100 ml (1 cup) water. Cover with a lid and cook on a low to medium heat for 10 minutes or until the gravy slightly thickens. Switch off the heat.

Sprinkle garam masala powder.

Add 2 teaspoon fresh cream. Mix well (do not boil again). Sprinkle chopped coriander leaves and serve with Rotis / Pulao.

Tip - You can also fry whole spices ( 3 cloves, 2 cinnamon sticks & 2 cardamom) before adding onion. It will enhance the flavor.

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